What type of chicken is best for making sage meatballs?

For the juiciest, most flavorful result, ground chicken thigh is highly recommended. It has a higher fat content than chicken breast, which helps the meatballs stay moist and tender while baking. If unavailable, ground turkey thigh is a solid substitute.

Can I make the chicken meatballs ahead of time?

Yes! You can prepare the meatball mixture and form the balls up to a day in advance. Store them covered in the refrigerator. When ready to cook, simply bake them as instructed. You can also fully bake and refrigerate them, then reheat before serving over freshly made parmesan orzo.

Is there a way to make this recipe gluten-free?

Absolutely. To make this baked sage chicken meatballs with parmesan orzo recipe gluten-free, use gluten-free bread or oats instead of Italian bread in the meatballs. Swap the orzo with gluten-free pasta or rice (such as arborio for a risotto-like base). Be sure to double-check labels on parmesan and broth for hidden gluten

Baked Sage Chicken Meatballs – Easy Weeknight Dinner

Name: Baked Sage Chicken Meatballs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 oz fresh Italian bread, diced; 1/2 cup warm water; 2 tbsp butter (for sautéing aromatics); 1 shallot, minced; 4 garlic cloves, minced; 1 tsp granulated garlic; 1/4 tsp crushed red pepper; 1 1/2 lbs ground chicken thigh; 1/4 cup grated parmesan cheese (for meatballs); 2 tbsp chopped fresh sage; 2 tbsp chopped fresh parsley; 1/2 tsp kosher salt; 2 tbsp olive oil (for drizzling before baking); 2 tbsp butter (for orzo base); 8 sage leaves; 1 shallot, thinly sliced (for orzo); 1 cup orzo; 1 cup dry white wine; 1 small handful fresh thyme sprigs, tied in kitchen twine; 1 1/2 cups chicken stock; 1/3 cup heavy cream; 2 oz fresh spinach (about 2 cups); 1/4 cup grated parmesan cheese (plus more for serving); Freshly cracked black pepper, to taste

Description

Baked Sage Chicken Meatballs with Parmesan Orzo is a cozy, flavorful dish perfect for fall or weeknight meals. Juicy ground chicken meatballs are infused with sage, garlic, and parmesan, then baked to golden perfection. Served over a bed of creamy orzo with spinach and herbs, this dish brings comforting, hearty flavors in every bite.

Ingredients

Scale

2 oz fresh Italian bread, diced
1/2 cup warm water
2 tbsp butter (for sautéing aromatics)
1 shallot, minced
4 garlic cloves, minced
1 tsp granulated garlic
1/4 tsp crushed red pepper
1 1/2 lbs ground chicken thigh
1/4 cup grated parmesan cheese (for meatballs)
2 tbsp chopped fresh sage
2 tbsp chopped fresh parsley
1/2 tsp kosher salt
2 tbsp olive oil (for drizzling before baking)
2 tbsp butter (for orzo base)
8 sage leaves
1 shallot, thinly sliced (for orzo)
1 cup orzo
1 cup dry white wine
1 small handful fresh thyme sprigs, tied in kitchen twine
1 1/2 cups chicken stock
1/3 cup heavy cream
2 oz fresh spinach (about 2 cups)
1/4 cup grated parmesan cheese (plus more for serving)
Freshly cracked black pepper, to taste

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Instructions

Preheat oven to 450°F and line a sheet pan with parchment paper. Lightly oil the parchment.
Place diced bread in a bowl, pour warm water over it, and let it soak for 5 minutes.
In a skillet over medium heat, melt 2 tbsp butter. Add minced shallot and garlic. Sauté for 1 minute until softened. Stir in granulated garlic and crushed red pepper. Remove from heat.
To the bowl with soaked bread, add ground chicken, parmesan cheese, chopped sage, parsley, salt, and sautéed aromatics. Mix until just combined.
Form mixture into approximately 15 (2 oz) meatballs. Place on sheet pan and drizzle with olive oil. Bake for 25–30 minutes, until golden and cooked through.
While meatballs bake, wipe out the skillet and melt 2 tbsp butter over medium heat. Add sage leaves and let them crisp. Remove with a slotted spoon and set aside.
Add sliced shallot to the butter, season with salt, and cook for about 2 minutes. Stir in orzo.
Pour in white wine and add thyme bundle. Simmer for 2 minutes.
Add chicken stock. Simmer over medium-low heat for 6 minutes, stirring often.
Stir in heavy cream, spinach, and parmesan. Simmer until spinach wilts and cheese melts. Remove thyme bundle and adjust seasoning with salt to taste.
Serve meatballs over parmesan orzo. Garnish with crispy sage, black pepper, and extra parmesan.

Notes

Use ground chicken thigh for best flavor and texture.
Don’t overmix the meatball mixture to keep them tender.
Soaking fresh bread keeps meatballs juicy—don’t skip this step.
Orzo should be stirred often for a creamy texture similar to risotto.
Optional: Add roasted vegetables for a heartier meal.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking and Stovetop
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe
Calories: 610
Sugar: 3g
Sodium: 720mg
Fat: 38g
Saturated Fat: 15g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 38g
Cholesterol: 155mg